about what the temp was. The result ought to duplicate Randy's pretty
closely. That trick with the post-cook marinade looks like the magic
elixir
that makes it all work.
The post cook marinade, or steep, is what makes this recipe so unique.
All I can say is try it, keep it as close to the recipe as you can for
the first try, then experiment. -RP

I haven't even tried it yet, but I know that's going to work Randy. I can
cook well enough to make that happen in my offset smoker. Thanks for
the idea.

You should be able to do a whole lot of them in an offset, post your
results. I made it this weekend and asked a number of competitive
bbqers what they thought judges would think if they had a box of it was
presented to them. Most said they would probably reject it as not being
bbq, as they were gobbling it down. -RP